I was going to blog about something else today, but I made the most delicious filet of beef for my family for our Christmas dinner a few days ago, and I had to share it with you. I was so impressed with the results and so were my family! You will be too.
When I had Flavors Catering and Carry out on 18th St, this party filet was a dish that was requested so often. It’s in my cookbook, Pamela Morgan’s Flavors, and it makes the perfect entree for a dinner for 12. It’s tender and juicy and I serve it medium rare. The ends are more well done; so everyone can have their meat cooked the way they like it.
I created a sauce from a homemade apple butter that my son’s mother-in-law gave me and I mixed it with honey mustard and fresh rosemary. It was the perfect compliment to the beef. If you haven’t been given a homemade apple butter, you can use a store-bought apple butter.
The secret to the filet is the marinade. I don’t find that it has much flavor on its own, so this marinade really kicks up the flavor quotient. It’s a mix of soy, garlic, green peppercorns, mustard and rosemary. I like to let it marinate for 2 days. Then I sear the meat in a very hot smoking pan and finish it in the oven until perfectly medium rare or about 125 degrees. Make sure you let it rest before slicing. I served it with garlic mashed potatoes and fresh asparagus.
Enjoy, and Happy New Year’s to you and yours!
Party Fillet of Beef
- 1/2 cup olive oil
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 3 tablespoons balsamic vinegar
- 2 tablespoons coarsely crushed black peppercorns
- 2 1/2 tablespoons drained, brine-packed, green peppercorns, mashed
- 2 tablespoons soy sauce, preferably tamari
- 6 garlic cloves, peeled and crushed through a press
- 2 tablespoons garlic cloves, peeled and crushed through a press
- 1 oven-ready center-cut prime filet of beef, about 2 1/2 pounds
- 1 cup apple butter
- 4 tablespoons honey mustard
- 1 tablespoons chopped fresh rosemary
Party Fillet of Beef
- In a large, nonreactive bowl whisk together the olive oil, Dijon, and whole-grain mustards, vinegar, 1 tablespoon of black peppercorns, the green peppercorns and the soy sauce.
- Rub the garlic, rosemary, and remaining 1 tablespoon black peppercorns firmly into the filet.
- Add the filet to the mustard mixture in the bowl and turn it to coat it. Cover and refrigerate overnight (or two), turning occasionally. Return the fillet to room temperature.
- Heat your skillet on high. Position a rack in the middle of the oven and preheat to 425 degrees.
- When the pan is hot sear the filet on each side, reserving the mustard mixture.
- Transfer the filet to a shallow roasting pan and spread the reserved mustard mixture before setting it in the oven.
- Cook for about 30-40 minutes, until medium-rare.
- Transfer to a cutting board, tent with foil, and let rest at least 10 minutes before carving.
- Serve hot, warm, or at room temperature, with Apple-Rosemary Sauce
- In a bowl, combine the apple butter, honey mustard, and rosemary. Serve with Filet.